Salmon with corn southwest roasted

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 189.1
  • Total Fat: 5.9 g
  • Cholesterol: 73.8 mg
  • Sodium: 97.1 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 1.3 g
  • Protein: 23.4 g

View full nutritional breakdown of Salmon with corn southwest roasted calories by ingredient
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Am/Direct Better Care for diabetics Am/Direct Better Care for diabetics
Number of Servings: 2


    Corn Green Giant corn nibblers, 1 serving
    Salmon Wild Alaska skinless bonelessTreasures from the sea, 6 oz
    Limes, 0.5 fruit (2" dia)
    Garlic, 1 clove
    Chili powder, 0.5 tsp
    *Cumin seed, 0.25 tsp
    Oregano, ground, 0.25 tsp
    Sea salt coarse Alessi, 0.1 serving
    Pepper, black, 1 dash
    Butter sweet cream unsalted Wellsley, 0.25 tbsp
    Cilantro, dried, 0.25 tbsp
    If using fresh corn, pull husks back from each ear of corn leaving attached. Discard silk. Bring husks back up over each ear & soak in cold water 20 minutes. (You can substitute frozen corn and omit steps 1 and 4). Preheat oven to 400 degrees. Spray shallow glass pan or baking pan with Pam olive oil spray. Place salmon skin side down if it has skin. Pour 1 tbsp lime juice over fish & marinate at room temp for 15 minutes. Combine garlic, chili powder, cumin, oregano & pepper & half of salt & mix in small bowl. Rub garlic mixture over salmon. Roast salmon for 15 minutes or opaque & flakes when tested with a fork. If you have used fresh corn, remove from water & place directly on oven rack & roast 10 minutes & turn. Place in pan next to salmon & roast until tender. Combine margarine, cilantro, 1 tsp lime juice & remaining salt in small bowl. (I added a dash of syrup & melted it all together). Remove husks & brush mixture over corn. If you use frozen corn, remove from water it was cooked in and brush margarine mixture over it. Serve with vegetables & low calorie cole slaw.


Makes 2 servings.

Number of Servings: 2

Recipe submitted by SparkPeople user PATSTTHOMAS.

TAGS:  Fish |

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